An incredibly quick and easy weeknight dinner, this beef with broccoli is better than takeout! Low in carbs, Whole30, Paleo, soy-free, gluten-free, grain-free, corn-free.
Do you avoid Chinese takeout? You don’t have to anymore!
My family used to get Chinese takeout every-so-often while I was growing up. Beef with broccoli was always one of the staples we would order. It’s creamy, flavorful and just plain delicious!
It has been YEARS since I had Chinese food because everything is pretty much coated in cornstarch, smothered in soy sauce and drenched in MSG. I don’t do well with any of those, so I had pretty much sworn off Chinese food, which made me super sad.
I recently purchased some tapioca starch, which I learned is a perfect substitute for cornstarch. I had already found a great substitute for soy sauce awhile back (yay for coconut aminos!). Now, it was time to do some experimenting!
Mmmm beef with broccoli!
Yes, let’s make some! First, you will need approximately 1 pound of steak. I used a rump roast and cooked the rest for steak for dinner the next day. You’ll want to slice the steak as thinly as possible.
Add the steak to a large pan with some coconut oil. Cook until no longer pink. Next, you’ll want to remove the steak from the pan and set it aside for now.
Add your chopped broccoli to the pan, along with some water. Cover and steam over medium heat until just tender.
While the broccoli is steaming, let’s make some of this delicious sauce! You’ll need coconut aminos, tapioca flour, minced garlic and minced ginger. If you want your sauce to taste sweet, you can also add in some granulated sweetener, which is optional.
Once the broccoli is steamed, drain the excess liquid, then add in the steak and the sauce. Cook over low heat, stirring often to prevent burning, and to help the sauce coat the meat and broccoli.
Remove from heat and serve right away over rice or cauliflower rice. Store in the fridge in an air-tight container for 3-4 days.
Can I use another type of flour instead of tapioca flour?
Tapioca flour is also known as tapioca starch, so if you can find that, it works the same way. I’ve also used cassava flour, which works quite well as a thickener also. If you don’t have issues with cornstarch, you can of course use that also.
Can I use chicken or another type of vegetable?
Yes, you definitely can! The instructions are essentially the same, it’s just that the timing may be a bit different depending on what ingredients you use. Be sure to cook your meat fully, and steam your veggies as long as needed to achieve the desired texture.
You may also enjoy:
Beef with Broccoli (Low-Carb, Whole30)
- 1 tablespoon refined coconut oil
- 1 lb steak, sliced thinly 0.45 kg
- 2 medium crowns broccoli, stems removed
- 3/4 cup coconut aminos (6 tablespoons)
- 1.5 tablespoons tapioca flour
- 1 tablespoon freshly minced garlic
- 1 teaspoon freshly minced ginger
- 1 tablespoon granulated sweetener optional, if you want the sauce sweet. omit for Whole30
- 4 cups cauliflower rice
- 1 tablespoon sesame seeds optional, if desired
- Add coconut oil to a large pan over medium heat. Once melted, add in slices of steak and cook covered until steak is no longer pink, stirring occassionally. This should take around 4-5 minutes.
- Remove cooked steak from the pan and add in broccoli, along with about 1/2 cup of water. Steam broccoli until just tender, approximately 5-7 minutes.
- While the broccoli is steaming, mix all sauce ingredients together in a bowl. The sweetener is optional, and can easily be omitted for Whole30 without much impact on the overall taste.
- Once broccoli is tender, drain excess liquid and add in cooked steak and sauce. Stir to coat the broccoli and steak with the sauce. Cook on low heat for 2-3 minutes to allow the sauce to thicken a bit more. Remove from heat and serve right away. Store in an air-tight container in the fridge for 3-4 days.